Malai Chicken Karahi – Creamy Stir-fried Chicken Curry

Name me one thing that doesn’t taste better with a few dollops of cream, a knob or so of butter, a splash of milk, lashings of ghee.

 

I’ll bet you’re having a hard time thinking up something.

 

Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce

It’s a truth of the culinary world that these things all enhance the eating experience of many foods, sweet and savoury foods alike and curries are no exception to this.

 

Take this Malai Chicken Karahi, for example. I’ve taken the traditional Chicken Karahi dish and made it the way we all love, with the very flavours we all adore and then finished it up with a hearty amount of double cream. What does this do? This fills every bite with the very same flavours we desire, along with a moreish, rich bite to it. Every bite tastes like a creamy dream, I tell you.

 

Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce

To pair with the creamy, tomato based sauce, instead of using bone-in chicken or pieces of chicken breast, I used chunks of chicken thigh. Chicken thigh is fattier, juicer and much more tender than chicken breast – I’m actually not a fan of chicken breast at all due to how tough and rubbery it is. Chicken thigh releases its juices during the cooking process, which leads to a deeply, beautifully flavoured curry which literally melts in your mouth – something chicken breast can’t do without extended marination times and slow cooking.

 

Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce

My final words before I give you the recipe – my Father is an expert at Karahis and he always tells me what with chicken Karahis, you must work fast. Have all the ingredients chopped up beforehand if you can, and cook the entire thing on high heat. Stirring constantly is imperative, otherwise you risk burning the curry or having it stick to the pan. Skimp on half the oil if  you must, but I wouldn’t recommend it as a Karahi dish isn’t truly a Karahi dish without its oil.

 

Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce

 

Enjoy, with lots of naan and love x

 

To read this recipe in Urdu, CLICK HERE

 

Malai Chicken Karahi - Creamy Stir-fried Chicken Curry
Print Recipe
Servings
2 people
Cook Time
25 minutes
Servings
2 people
Cook Time
25 minutes
Malai Chicken Karahi - Creamy Stir-fried Chicken Curry
Print Recipe
Servings
2 people
Cook Time
25 minutes
Servings
2 people
Cook Time
25 minutes
Ingredients
  • 4-5 tbsp oil
  • 8 cloves garlic, minced
  • 1 finger sized chunk ginger, minced
  • 350 grams boneless chicken chunks, preferably thigh
  • 4 medium tomatoes, chopped
  • 4 tbsp double cream
  • 1 tsp salt
  • 0.75 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 pinch turmeric
  • 2 pods green cardamom
  • Coriander for garnish
  • green chilli, for garnish
Servings: people
Instructions
  1. Heat up oil in a pan. Add the minced garlic and ginger and saute for 1-2 minutes on high, till they are golden
    Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce
  2. Add the chicken pieces and cardamom pods. Continue to saute this on high heat till the chicken is no longer pink and is lightly browning, about 5 minutes
    Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce
  3. Add the chopped tomatoes and all the spices. Continue to stir on high heat. The tomatoes will release a lot of their moisture, but you must continue to stir.
    Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce
  4. Continue to saute till all the moisture has dried out and the tomatoes cling to the chunks of chicken, as shown below
    Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce
  5. At this point, add the double cream. Once again, saute this till it dries down till how it looked like in step 4.
    Malai Chicken Karahi - Creamy Stirfried Chicken Curry in a Tomato and Ginger Sauce
  6. Garnish with coriander, green chilli, long strips of ginger and a drizzle of cream. Serve hot
Recipe Notes

This curry isn't very spicy but if you would like it to be spicier, I would advise you to add one green chilli alongside the tomatoes so that its flavour infuses into the curry. The longer you will keep the green chilli in, the spicier the curry will get. If you don't want to add a green chilli, you can just adjust the red chilli powder to your liking.

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